Yield: 4 Servings
|5 \N||Dried Poblano or Anaheim chiles|
|¼ cup||Liquid from boiling the chiles (see the instructions)|
|¼ cup||Olive oil|
|1 cup||Onion; chopped|
|1½ teaspoon||Garlic; minced|
|1 teaspoon||Cumin; ground|
|1 teaspoon||Oregano; ground|
|3 tablespoons||Chile paste (see the instructions)|
|2 cups||Canned tomatoes; w/puree, crushed|
|½ cup||Chicken broth|
Cut the chile peppers open. Discard the seeds. Cook the chiles in a small pot of boiling water until they are softened (about 5 minutes). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and garlic. Saute until golden (about 6 minutes). Mix in the ground cumin, oregano and the specified amount of chili paste. Cook for 3 minutes, stirring occasionally. Add the tomatoes and the broth. Simmer until slightly thickened (about 20 minutes). Season to taste with salt and pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .